After joining this site, it seems that the ideas never run out. So here goes started my first batch of German sausage today. With Mrs. Dee's help got everything ready for tomorrows smoke. Used the High Mountain seasoning since this is my first attempt.

The sausage is finished. Tastes real good. Next time I will probably add more spices.

The recipe:

3.5 Lbs beef (misc. steaks from the freezer)

7.5 Lbs pork shoulder

Ground meat with course blade.

Added 1/2 cup season mix and 1/2 cup cure from the High Mountain package.

6 oz. water.

Mixed everything real good and back Through the grinder with fine blade.

After stuffing put in fridge for about 13 hours.

In the MES 40 at 120 for one hour (no smoke).

Loaded AMNPS with one row apple pellets (treagar only because I had not yet purchased apple pellets from Todd) ordered today.

Raised temp to 160

Placed AMNPS in the smoker.

After 30 minutes raised temp. to 180.

Removed sausage at internal temp of 156.

MES loaded

Finished and ready for vacuum seal.

My question for the people here is why would the casing come out tough? I was hoping for a little lighter casing. If there is something I should do different I would appreciate the advice. In the mean time I am going to enjoy these along with a few BL's.

Big Dee those babies look fantastic! As far as the casings coming out tough, My guess would be that they dry out in the smoking process. I'm sure someone else will have a better answer for you shortly.